Vegetable Spring Rolls with Sweet Chili Sauce

Instructions

1. 1

   To prepare the filling, heat 1 tbsp of oil in a wok or large pan over high heat. Add the minced ginger and garlic and sauté for 30 seconds until fragrant. Add the sliced onions and cook for 1 minute until slightly softened. Add the shredded cabbage, julienned carrots, and bell pepper, and stir-fry for 2-3 minutes until tender-crisp. Add the boiled noodles, soy sauce, red chili sauce, vinegar, salt, black pepper, and sugar. Toss everything together and cook for another minute. Transfer the filling to a large plate or bowl and spread it out to cool completely.

2. 2

   To assemble the spring rolls, first make a sealing paste by mixing the all-purpose flour and water in a small bowl until smooth and thick. Place one spring roll wrapper on a clean, flat surface in a diamond shape. Spoon about 2-3 tablespoons of the cooled filling onto the bottom corner. Fold the bottom corner tightly over the filling, then fold in the left and right corners towards the center. Roll it up tightly towards the top corner and apply the flour paste on the edges to seal securely. Repeat with the remaining wrappers and filling.

3. 3

   To fry the spring rolls, heat 2 cups of oil in a deep pan or kadai over medium-high heat to approximately 180°C (350°F). Once hot, gently slide in 3-4 spring rolls at a time, ensuring not to overcrowd the pan. Fry for 4-5 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove with a slotted spoon and place on a wire rack or paper towel-lined plate to drain excess oil.

4. 4

   Serve the spring rolls immediately while hot and crispy with your favorite dipping sauce, such as sweet chili sauce or schezwan sauce.